Mexican Pasta Vegetable Bake

Name: Mexican Pasta Vegetable Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 3 cups rotini pasta, uncooked; 32 ounces salsa (choose your favorite "heat"); 2 cups reduced-fat cheddar cheese (sharp is best); 1 cup nonfat cottage cheese; 1 (15 ounce) can black beans, drained and rinsed; 1 (10 ounce) package frozen corn, thawed and drained; 1/4 cup fresh cilantro (optional)

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Recipe by smellyvegetarian

Found this at 3 Fat Chicks.com. Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen--works just fine!